This overnight sausage, egg, and cheese croissant breakfast casserole is a surefire hit that will become a family tradition!
1 lb. roll breakfast sausage
1 teaspoon dehydrated onion
1 teaspoon mustard powder
1/2 teaspoon garlic powder
6 large, stale croissants
4 large eggs
1 cup milk
1 teaspoon kosher salt
1 teaspoon green Tabasco sauce
1/4 cup chopped green onions (about 1 bunch)
2 cups (8 ounces) shredded sharp cheddar cheese
Spray 9×13″ baking dish with non-stick cooking spray. Set aside.
Crumble the sausage into a large skillet and cook over medium heat, stirring frequently. When the sausage is about halfway cooked, add the dehydrated onion, mustard powder, and garlic powder. Stir to combine and cook until sausage is completely browned.
While the sausage is cooking, slice the croissants in half lengthwise and place the bottoms on the prepared pan. Top with sausage mixture, then sprinkle with green onions and cheese. Top with croissant tops.
In a blender, combine milk, eggs, salt, and tabasco sauce. Blend until smooth. Pour over croissants, cover tightly with foil, and refrigerate overnight or 6-8 hours.
In the morning, preheat oven to 350. Place baking dish in oven and bake, covered, for 30 minutes. Remove foil and bake for another 20-30 minutes or until cheese is bubbly and the top is golden brown. Allow to stand for 10 minutes before serving.